Simplify Big Game cooking with one baking dish for a delicious appetizer. Cooking directly onto the baking dish, lined with non-stick parchment paper saves time and cleanup is a cinch. (If you choose to use foil, be sure to coat it with cooking spray).

Twice baked white and sweet potatoes offer two healthy, savory choices to fans. With similar wholesome ingredients, the sweet potatoes are naturally sweet without adding sweeteners (sugars, syrup, etc).

The potatoes can be made ahead, frozen in two separate layers with parchment sheets, reheated and served the day of the game.

LOADED TWICE-BAKED POTATOES

Serves 8

INGREDIENTS

4 organic baking potatoes, 2 Russet, 2 Sweet

1/2 cup plain Greek yogurt, divided

1/2 cup organic oat or almond milk, divided,

1/2 cup organic Cheddar shredded cheese, divided; plus 1/4 cup for topping

1/2 cup natural without nitrates bacon bits

1/2 cup organic scallions or green onions, thinly sliced

1/4 cup minced fresh flat leaf parsley

1/2 Tsp Kosher salt

1/2 Tsp freshly ground black pepper

Pinch crushed red pepper

Paprika

Garnish:

Bacon bits (see above)

Scallions, thinly sliced, mixed with fresh minced flat parsley

Plain Greek yogurt

PREPARATION

Preheat oven to 425F.


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Wash potatoes and pierce several times, using a fork; place all potatoes on a parchment-lined baking sheet; spray lightly with olive oil.

Bake sweet potatoes for 45 minutes, turning halfway, until tender when pierced with a fork; remove first from pan, set aside. The Russet potatoes need about 50-60 minutes, turning halfway, cook until tender. Remove from oven and cool.

Cut each potato in half lengthwise. Scoop out each potato, leaving a 1/4-inch thick shell, into 2 separate medium bowls. Add the yogurt and milk to each owl of potato pulp and beat lightly; fold in 1/4 cup of cheese and 1/4 cup bacon bits into each bowl; season each with salt and pepper. Add a 'pinch' of crushed red pepper flakes for a little kick of heat.

Spoon mixture into shells; place onto lined baking dish. Sprinkle first with scallions, remaining cheese, and top with a dusting of paprika. Bake for about 10 minutes until heated through and cheese has melted and is golden.

Remove baking dish from oven and serve with garnishes--fill small bowls with bacon crumbles, scallions and yogurt.

If you want to make your own bacon bits: Cook uncured (no nitrates) bacon in a preheated oven; Preheat oven to 375F. Line baking sheet with foil, place a wire baking rack on top. Lay strips of bacon across the rack and bake for about 15 minutes.

Turn the bacon halfway through for crispy results. When bacon has cooled, crumble into bits.